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RxSugar Chocolate Cheesecake Recipe

Almond Crust:

  • 4 Tablespoons of melted salted or unsalted butter 
  • 2.5 cups of raw almonds
  • 3 Tablespoons of RxSugar Organic Chocolate Syrup
  • 3 Tablespoons of RxSugar Allulose Crystal Sugar

Mix all ingredients in a food processor until almonds are completely crushed to make your crust.

Chocolate Cheesecake: 

  • 10 oz bag of sugar free chocolate morsels 
  • 32 oz of cream cheese softened to room temperature 
  • 2 cups of RxSugar Allulose Crystal Sugar
  • 2 Teaspoons of RxSugar Organic Vanilla Syrup 
  • 2/3 cups of sour cream room temperature 
  • 4 large eggs room temperature and lightly beaten

Chocolate Whipped Cream:

  • 15 oz Heavy Whipping Cream
  • 1 packet of non flavored gelatin 
  • 1 Teaspoon unsweetened cocoa 
  • 2 Teaspoons of RxSugar Organic Syrup 
  • 1/2 cup of RxSugar Allulose Crystal Sugar

Instructions: 

1.   Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool.

2.   In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and allulose until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. 

3.   Add sour cream and vanilla extract and stir on low-speed until combined.

4.   Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it's near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.

5.   Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack. Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.

6.   Spread cheesecake batter evenly over prepared cookie crust. Wrap the bottom of the pan in foil and place on a cookie sheet.  Bake on 325F for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.

7.   Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before serving. 

 

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